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Ajmismic;an Squab Kmeeoems 
Association 



Copyrighted 1918 by 
American Squab Breeders Association 



'CU513255 




INFORMATION RELATIVE TO THE USE 
OF SQUAB MEAT. USEFUL AND HELP- 
FUL RECIPES FOR THE PREPARATION 
OF SQUABS FOR HOME CONSUMPTION. 
ANALYSES SHOWING THE FOOD VAL- 
UE OF SQUABS AS COMPARED WITH 
OTHER FOODS. 




PUBLISHED AND DISTRIBUTED BY THE 

AMERICAN SQUAB BREEDERS ASSOCIATION 



Frank H. Hollmann, President 
Warrenton, Missouri. 



Wilbur T. Helm, Secretary 
Palmdale, California. 



Jno. S. McCreight, Vice-President 
325 Lawton St., Atlanta, Ga. 



E. J. Needham, Treasurer 

202 S. Clark St., Chicago. 111. 



BOARD OF DIRECTORS 

Frank H. Hollmann. Warrenton, Mo. 

Wilbur T. Helm, Palmdale, Cal. 

F. Arthur Hazard, 555 E. Waldburg St., 

C. R. King, Hayward, Cal. 

Prof. A. F. Rolf, Baton Rouge, La. 



Savannah, Ga. 



Address all correspondence and inquiries to the Secretary. 






What is a S^UAiBf 



N years of raising and selling squabs, the writer has come 
into contact with countless numbers of people, as have 
the other members of this Association, who have only 
a vague idea, or none at all, as to what is a squab. For 
this reason a definition may not be amiss. 

A squab is a young pigeon. After the egg has been incubated 
for seventeen days by the parent birds, the squab hatches. At 
first it is fed a milky substance— called pigeon milk — which in- 
creases^ in density as the squab grows older. The squab sits 
quietly in the nest for four weeks and in that time puts on fat, 
which for lack of exercise is exceptionally tender. Nothing but 
the choicest grains are eaten by the parent bird and as the old 
birds are not scavengers, only clean sweet food is fed to the squab. 
When the bird is four weeks old it is ready to be killed and 
consumed. 

Squabs are one of the cleanest forms of meat. They are simply 
the result of the transformation of grain and cereals into animal 
flesh. Pigeons are exceptionally clean, in fact one of the cleanest 
of the bird family. Squabs, therefore, are most delicious and 
palatable. 



.IA.HSI m<&ia 



esdiciwax. Value oj 

IUABS 



19 



HE following is from the pen of T. Shannon 
McGillivary, M. D., C. M., graduate in medicine 
from the Royal College of Physicians and Sur- 
geons, also graduate of Ontario College of 
Physicians, Canada, and honorary graduate of 
the state universities of New York and California: 

"It is a curious fact that among all your correspondents 
not one of them has mentioned the great value of both 
the flesh and the juice of the squab in the treatment 
of children's diseases. Being for many years a specialist 
in diseases of children and, I may say, one of the first 
to learn that in case of stomach and intestinal dyspepsia 
where the ptyalin of the saliva, the gastric and pancreatic 
juices have disappeared, the juice of the squab (liquor 
protoplasm is readily absorbed into the veins, and it is 
the most nourishing and vitalizing fluid known to the 
medical profession for the treatment of children suffer- 
ing from indigestion, dyspepsia, chlorosis, or any other 
wasting disease due to malnutrition. 

"Protoplasm is the life giving, active growing part of 
any animal or bird, and the less solid and more fluid it 
is, the faster the growth. A young pigeon previous to 
its leaving the nest has from two to five ounces of this 
protoplasm, or liquid protoplasm, hence it is the latest 
of all birds or animals to grow to the size of its parents, 
and at four and one-half weeks it weighs more than it 
ever will again. Then it leaves the nest. The liquor 
prqtoplasm drains off and in forty-eight hours weighs 
several ounces lighter, and the speedy growth is retarded 
or completely stopped. 

"This explains why the young pigeon is useless as a 
remedy in diseases of children after it leaves the nest — 
it has then lost the liquor protoplasm. Squabs are richer 
in lecithin than a chicken. Lecithin is the chief com- 
ponent of the nervous system." 



Squabs Contain Large 

Amounts of Protein 

a no Protoplasm 

Food Value of Squabs 390 Calories to 100 Grams of Squab Meat — 
Average Squab Contains 4 to 6 Ounces of Protoplasm. 

By Frank H. Hollmann, Editor American Squab Journal, 
President American Squab Breeders Association 



T has long been known in a general way that the flesh 
and juices of young pigeons and other seed-eating 
birds is the best acceptable form of protein food, but 
why this is so is scarcely comprehended at all. The 
mechanism of our bodies is built up and kept in run- 
ning shape mainly by the food we take, and we all try to be 
particular in selecting it. Many of our domestic fowls, on which 
we feed so abundantly, are not at all particular about what they 
eat. The chicken, especially, is a born scavenger, and will devour 
carrion with relish. In comparing appetites, it is in the same class 
as the pig, another of our favorite food animals. 

It is not claimed, however, that chickens, pigs, and other sim- 
ilar animals are not desirable for food, for this depends mainly 
on the food and care they receive, but consumers are always more 
or less at the mercy of disreputable breeders. In squabs we have 
the choicest and most nourishing cereals transformed from vegeta- 
ble to animal protein with positive gain in food value, savor, and 
digestibility. Pigeons, by nature, are cleanly and eat only clean 
food, and so cannot be juggled into an unwholesome product. 

The manner in which an animal or fowl has been fed cannot 
always be detected by the taste. It is only in extreme cases where 
it is noticeable. Birds that live exclusively on fish are always 
fishy in taste; ducks that eat wild celery only have a flavor of 
that plant; pigs reared altogether on peanuts produce a greatly 
prized article of pork; and seal meat differs only from fish in 
appearance. 

The fact that squabs cannot be produced from waste materials 
of any kind, but only from the choicest and most expensive 
grains, must give them a food value far above all other classes 
of protein, not excepting the ox or sheep. 

We look upon the egg as representing the most concentrated 
essence of the hen, and this has made its use as food well-nigh 
universal. What shall we say of the pigeon that eats practically 
nothing but the germs of grains and legumes and so elaborates 
into its body the combined essences of man's best known foods? 



The squab, until it is four weeks old, stays in the nest, and is 
fed with these seeds and legumes, and kept as fat as possible. 
The vegetable protein in the seeds is changed to animal protein 
in the squabs. The noticeable change for the better in invalids 
eating squabs regularly is due to the protein furnished their 
bodies by the squabs which they eat. 

It is not the toothsome and savory character of the squabs 
alone that has made them so popular with invalids, but it is their 
actual help in supplying nature with elements in which she is 
deficient derived from the whole grains of cereals and legumes^ 
The progress of the arts, and their catering to taste, have installed 
many errors in the preparation of food. In the refining and 
whitening of flour, rice, sugar, etc., nearly all the mineral ele- 
ments, so necessary to health, have been removed from these 
articles, and it is no matter of wonder that disease should increase 
despite the increased efficiency of the medical profession. 

There can be no doubt that animal protein, and especially that 
of the squab, owes much of its marvelous effect in supporting 
life and building up weak constitutions in supplying these mineral 
elements derived newly from the natural grains and legumes 

When one deals with sickness in all its forms and has to bring 
back to health a worn and wasted system, what better assistance 
could he offer than a nourishing diet of squab broth after a long 
continued sickness such as typhoid fever? The patient will 
eagerly partake of a little of the white meat, which may be 
given with safety to the convalescent. 

Depending on easily digested meat as a diet in sickness, our 
attention is directed to the squab, whose food value w known to 
be 390 calories to the 100 grams of squab, which is the highest 
food value known. To substantiate this statement, I will say 
that quail yields 160 calories, creamed chicken 2.0 calories, and 
broiled chicken 108 calories. 

\fter a series of tests and scientific experiments by a competent 
medical authority relative to the real value of squabs, it has been 
accurately determined that the flesh and juice of an ordinary 
squab of the common pigeon contains on an average of about 
1V4 ounces of liquid protoplasm, while the squabs from Runts, 
Carneaux, Maltese, Mondaines, White Kings, and Homers, con- 
tain 4 to 6 ounces of protoplasm. It takes from three to four 
weeks to accumulate 4 to 6 ounces of protoplasm in a squab. It 
takes from eight to ten weeks in a spring chicken. One would 
have to eat five pounds of the choicest beef steak to get the same 
amount of protoplasm as there is in a plump squab. 

If you doubt the statements concerning the great amount ot 
protoplasm contained in squabs, ask your family physician about 
this protoplasm, and the result will be that more people will eat 
squabs They contain more phosphorus than any other known 



food. This is one of the principal constituents of the human 
brain. Squabs are richer in lecithin than the chicken, which is 
the chief compound of the nervous system. Protein is the body 
builder and life-giving food, and protoplasm builds up the brain 
and the nervous system. 

If squabs will help build up weak and run-down constitutions — 
which has been proved conclusively — they should be just as valu- 
able to well persons who desire to keep their health and strength. 
The fact that doctors recommend squabs to patients suffering from 
stomach ailments should be convincing proof that they are easily 
digested. 

The great French actress, Sarah Bernhardt, now past her 72A 
year claims that plenty of buttermilk and squabs will keep one 
young forever. Try this diet for one month. Two or three 
squabs a week and not less than two glasses of buttermilk a day, 
night and morning, and note the change. 

Then, if by its ease of digestion, savory taste and nourishing 
power, the squab is acceptable to the convalescent and invalid, 
why should not it be equally so to the person in good health who is 
desirous of more power of body and mind, The first essential to 
growth of soul is a clean and healthy body, and the greatest 
factor towards acquiring this is a high class food. 

BSMmjEPS^T 'PlX Y^T-( MATV 

Both Phones. 

THEO. H. BOYSEN, M. D. 

100 Philadelphia Ave. 

Egg Harbor City, N. J., January 31, 1918. 
Secretary American Squab Breeders Association. 

Dear Sir: — In reply to your letter of the 18th inst., in reference 
to the value of broth of the squab for the sick and convalescent, 
can say that I have had very agreeable results. I use it mostly 
in tubercular infections. I have found it a fine tissue builder in 
incipient cases, the muscular strength readily equalized and the 
nervous system controlled. In chronic cases I generally add some 
soluble lime salt in addition to phosphoric acid dilute. Gastric 
cases with nervous disturbance do fine. My best indication is the 
increase of weight that is observed. 

My observation covers a period of three years of its use and I 
think with good results. 

Respectfully yours, 

(Signed) Theo. H. Boysen. 

EAT SQUABS 
If you are in a run-down condition try eating a few squabs a 
week. Do it systematically and you will experience a great 
change in your health. Let the Secretary of this Association 
tell you where you can secure freshly dressed squabs at a nom- 
inal sum, or write to the nearest member. 



ith Other 



ANALYSES OF SQUABS* 

Water Protein Fat Ash Fuel Value 

Per cent Per cent Per cent Per cent Calories 

As purchased 49.0 15.7 18.6 1.3 1045 

Edible Portion 58.0 18.6 22.1 1.5 1240 

Meat, not including giblets, 56.6 18.5 23.8 1.4 1310 

Giblets 69.8 19.8 7.2 2.0 655 

Food Value of Other Meats for Comparisont 

Young Chicken: 

As purchased 55.5 17.8 7.2 0.9 615 

Edible Portion 6S.4 21.9 8.9 1.1 760 

Broilers: 

As purchased 51.2 15.5 3.3 0.8 415 

Edible Portion 69.7 20.7 8.3 1.1 715 

Capons: 

As purchased: 46.8 17.7 17.5 1.0 1035 

Edible Portion 56.7 21.5 21.2 1.2 1255 

Turkey: 

As purchased 49.2 19.0 16.2 1.0 1005 

Edible Portion 57.4 22.2 18.9 1.2 1175 

Ducks: 

As purchased 51.4 15-4 16.0 1.1 930 

Edible Portion 61. 1 18.3 19.0 1.3 mo 

Quail: 

As purchased 59.0 22.3 6.1 1.4 655 

Edible Portion 65.9 25.0 6.8 1.6 730 

Guinea Hen: 

As purchased 57-7 19-4 5-4 1.1 570 

Edible Portion 69.1 23.1 6.5 1.3 685 

The refuse in Squabs is 15.6; Young Chicken 18.8; Broilers 29.1; 

Capon 17.5; Turkey 14.3; Duck 15.9; Quail 10.5; Guinea Hen 16.4. 

Other Foods for Comparisont 

Water Protein Fat Ash Fuel Value 

Beef, sirloin steak 54.0 16.5 16.1 0.9 955 

Pork chops 41-8 13-4 24.2 0.8 1230 

Lamb chops 45-3 16.0 24.1 0.8 1275 

Halibut, fresh, steaks 61.9 15.3 44 0.9 460 

Mackerel, salt 34-8 13-9 21.2 10.4 1115 

Mutton, leg 51-2 151 *4-7 0.8 875 

Oysters, solid 88.3 6.0 1.3 1.1 220 

Eggs, as purchased 65.5 11.9 9-3 0.9 595 

Milk 87.0 3.3 4.0 0.7 315 

From the above analyses it will be seen that squabs are a most 
economical form of food and certainly a most beneficial one, both 

*From Farmers' Bulletin 182, U. S. Department of Agriculture. 
tFrom Department Bulletin 467, U. S. Department of Agriculture. 



to strong well persons and to those who are in a run-down con- 
dition. 

We recommend squabs to every one without exception and we 
feel that after giving squabs a proper trial you will agree with 
us in all our statements. 

Squabs should be more freely consumed, and one will find them 
most appetizing. A great variety of dishes may be prepared with 
them and one will never tire of their delicious flavor and their 
tender qualities. 

To the matron who has come to her wits' end as to what to 
serve at her card parties, dinners and luncheons we wish to recom- 
mend the squab. A great many are taking to this idea and are 
having splendid results, their guests always being over-enthusiastic 
about the idea. Try a few squabs the very next time you enter- 
tain and you will never regret it. 

Lechitin, for the nervous system. 
Phosphorus, for the brain. 

Protein, the body builder. 

Protoplasm, for both brain and nerves. 
These four great constituents of the human body are all found 
abundantly in SQUABS. 



IPREIPAMAiniON oif SQUA2BS 

BROILED SQUAB: 

Split the squab through the back lengthwise, split the breast 
bone. Brush all over with melted butter or wrap in thin sliced 
bacon. Sprinkle with salt and pepper, place them in a hot oven 
for fifteen minutes; if not richly browned, finish under the gas- 
flame or over glowing coals. Serve on heart shaped pieces of 
toast, dipped quickly into dipping pan; garnish with sprigs of 
parsely and a crescent shaped croquette. 

SQUABS EN CASSEROLE: 

Dress, clean and truss three jumbo squabs. Put in casserole,, 
brush over with melted butter, cover and bake ten minutes. Add 
nne-half cupful of chicken stock. Again cover and cook until 
squabs are tender. Add one cup boiled potato balls, one bunch 
cooked asparagus and fixt Bermuda onions, peeled, cut in one- 
fourth-inch slices broiled over a clear fire and then brushed over 
with melted butter and sprinkle with salt. 

ROAST PIGEONS: 

Clean and truss six pigeons, put in stew pan, nearly cover with 
boiling water and let simmer until birds are tender, adding one 
teaspoonful salt the last fifteen minutes of the cooking. 

To three cupfuls of bread-crumbs add one-half cupful of melted 
butter, one-half cupful of stock in which pigeons were cooked 
(scant), and season to taste with salt, pepper and onion juice- 



Arrange stuffing in six mounds in dripping pan and on each place 
a bird. Brush over with soft butter and dredge with flour. Bake 
seven minutes, cover bottom of pan with pigeon stock and baste 
birds. Bake five minutes and again baste, by which time the 
entire surface of the birds should be browned. Garnish with 
cutlet-shaped pieces of toast, and parsely. 

Note: — The recipe printed immediately above is for old pigeons. 
One will find squab much better and much more delicious when 
cooked. 

(The recipes on this page are printed through the courtesy of the 
Ralston Purina Co., St. Louis, Missouri.) 

BROILED SQUABS: 

By MRS. JAS. P. KINNARD 

Upon being asked how to cook a Welch RARE BIT, the old 
negro cook replied: "You must furst ketch yer rabbit." So to 
properly broil squabs you must first be sure that you have good 
large fat squabs. 

Split open the squabs in the back, and plunge them into a vessel 
of cold water, letting them remain an hour or so until chilled. Drain 
well and sprinkle with a very little salt, or a little salt can be 
added to the water, which tends to draw out the blood; but use 
salt very sparingly as it will extract the juices of the meat and 
toughen it. When ready to cook divide in halves, removing the 
wings if desired, lay on a meat board and mash flat with a heavy 
cleaver or flat iron. Then place in hot skillet or griddle, without 
any grease, and when well seared on one side, turn over, and 
continue turning until brown and thoroughly done. Remove the 
hot dish, add butter and a little water to the gravy, and salt 
to suit taste. Then pour over squabs and serve piping hot, and 
you have a dish fit for a queen. 
HOW TO FRY SQUABS: 

The old fashioned way of frying a chicken is probably the best 
way. This method requires a lot of grease and, therefore, is not 
often used unless there are a number of squabs to fry. Although by 
this method a lot of grease is needed in which to fry the birds, 
they are not at all greasy when cooked if the grease is kept hot. 
Take a kettle of lard and get it extra hot, then cut the squabs in 
halves as you would a spring chicken, and drop them into the 
grease. There must be enough grease to cover the squabs com- 
pletely just as you would have when frying doughnuts. You can 
put in several halves at a time and let them remain until thoroughly 
done, which will only require a few minutes if the grease is kept 
hot enough. Salt and pepper to taste. Serve on a platter or on 
individual plates while hot. 

Another way to fry squabs is to first parboil them, then pour 
off the water. Add a little lard or butter and fry quickly over a hot 
fire. While squabs are not good unless thoroughly cooked care 
should be taken not to over-boil, as they are very tender and will 
fall to pieces if over-cooked. 

Squabs can be fried without parboiling, but it takes a little longer 
to get them done all the way through. If you desire, you can roll 
them in flour, corn meal or butter before frying. 

Still another method of frying squabs is to split the birds open 
in the back, flatten them out well and lay face or open part down 
in a skillet with enough lard or other grease to keep them from 
burning. Place a cover over the birds that is a little smaller than 
the skillet, weight the cover down with a flat iron or other weight, 



and let cook until done. Then take the cover off and increase 
the heat for the purpose of browning the squabs, turning them over 
for each side to brown. 

(The foregoing recipe "How to Fry Squabs" is by E H. Eggleston. 
and is published through the courtesy of the American Squab Journal. 

ROAST SQUAB ON TOAST: 

Fasten thin slices of pork over the breasts, place in a roasting 
pan with a little water; baste every five minutes. About ten min- 
utes before taking up place a slice of toast under each squab and 
serve on this. Fry coarse bread crumbs to a nice brown in butter 
and pour over squab when ready to serve. Send bread sauce to the 
table. Boil liver and pound into a paste with butter, pepper and 
salt; spread on toast before placing under squab. 
FRIED SQUABS ON TOAST: 

After cleaning, split down the back, place in a frying pan with 
a little water added, also pepper and salt to taste; then cover. 
After steaming a few minutes, put some butter in the pan, fry to 
a nice brown. When ready to take up, toast some bread to a 
crisp and lay half a squab on each slice; pour over a little of the 
broth, sprinkle with a dash of celery salt, serve hot. 

(The above two recipes are by George A. Collins and are published 
through the courtesy of the American Squab Journal, Warrenton, Mo.) 

FRIED SQUABS ON TOAST: 

Split in half; roll in flour and fry in butter. Keep pan covered 
except when turning the squabs over. Season to taste and serve 
hot on toast. 
SQUAB FRICASSEE: 

Cut squab in about six pieces; cover with clean water and put 
over to boil. When cooked tender, remove meat. In another pan 
put a small chunck of butter and let melt. Add a little flour to 
the butter, stirring continually until butter and flour are thoroughly 
mixed. Slowly add the broth that squabs have been cooked in. 
Season to taste. This makes a delicious gravy to pour over the 
meat. 
SQUAB ESPANOLE: 

Cut squab in about six pieces and put in flour. Place in baking 
pan and sprinkle with chopped onions, green peppers and celery. 
Sprinkle with flour and add a few chuncks of butter, and brown in 
oven, stirring occasionally to keep from burning. When about 
cooked add some tomatoes and let simmer till done. Season to 
taste and serve hot. Mushrooms or french peas make a nice ad- 
dition to this dish. 
SQUABS A LA MARYLAND 

First, remove all pin feathers; split in half and rinse bird thor- 
oughly. In the meantime have a cup of milk heated and fry a 
couple of strips of bacon. Boil the halves in flour and fry to a 
brown in the bacon grease; then remove from pan and add to 
the fryings a little flour (just enough to absorb the grease) ; con- 
tinue stirring until it begins to brown. Then add hot milk slowly, 
stirring continually until the desired consistency is reached for a 
rich gravy. Next place the squab on toast; pour the gravy over 
it and lay a strip of bacon on each half. Garnish with lettuce if 
convenient and serve piping hot. 

(The recipes on this page are by Z. H. Eager, one of our members, 
and they are published through the courtesy of the American Squab 
Journal, Warrenton, Mo.) 



MISMISEffaSMII* DIRECTOEY 

for *rmwi YEAR 1©1@ 



ALABAMA 

Clark, W. Frank Opelika, Ala 

Creswell, S. L., 2225 21st Ave., North Birmingham, Ala 

Hurst, B. H Opelika, Ala 

Leak Pigeon Co., Box 312 Montgomery, Ala 

Moore, Thomas M., 58 N. Royal St Moblie, Ala 

CALIFORNIA 

Benison, T., Route C, Box 12 Modesto, Cal 

Conlan, T. H., Box 94 Seabright, Cal 

Craig, D. J., 1354 Dolores St • San Francisco, Cal 

Dickinson, Robert, 1363 Eighth Ave San Francisco, Cal 

Elms, J. A., Route 2, Box 410 Pasadena, Cal 

Fellows, C. E., 318 S. P. Bldg San Francisco, Cal 

Helm, Wilbur T Palmdale, Cal 

Helm, Mrs. Wilbur T Palmdale, Cal 

Henrichsen, John, 1730 Parker St Berkeley, Cal 

Hubbell Squab Co Los Gatos, Cal 

Johnson, A. C, 1730 Blake St Berkeley, Cal 

King Lofts, C. R. and C. A. King, Proprietors Hayward, Cal 

Manning, H. S., Rancho del Rio, Box 63 A Oakdale, Cal 

Modern Squab Co., Clarence Glass, Prop Hayward, Cal 

Monte Vista Squabbery, Box 67 Calistoga, Cal 

Norman, Fenton Santa Paula, Cal 

Pedersen, Chris. P., 2826 San Juan St Fruitvale, Cal 

Petersen, L. K., Route 1 Hayward, Cal 

Post, W. S., 1200 Girard St San Francisco, Cal 

Pun, Jack M., Box 44 Stockton, Cal 

Scott, H. Lovell, Box 145 Niles, Cal 

Standard Squab Co Hayward, Cal 

Stebbens, Percy C Ventura, Cal 

Wirz, S. R., Route 5 t Petaluma, Cal 

COLORADO 

Martin, E. L Thatcher, Colo 

Veditz, George Wm., 414 N. Custer Ave Colorado Springs, Colo 

CONNECTICUT 

Fletcher, Robert C Warrenville, Conn 

Optimum Squab Co Greenwich, Conn 

DISTRICT OP COLUMBIA 

Green, D. M., 1135 Allison St., N. W Washington, D. C 

rXiOBISA 

Bistline, J. A., Prop. Longwood Squab Farm Longwood, Fla 

Flint, Harry, Lackawana Ave Jacksonville, Fla 

OXOXOIA 

Archer, J. H Sparta, Ga 

Berry, E. H Sparta. Ga 



Blaekmon. W. H., Jr., 22 W. Howard St Atlanta, Ga 

Claussen, Euclid, 1589 Broad St Augusta, Ga 

Groover, Dr. C. R., 320 Ga. Casualty Bldg Macon, Ga 

Hazard, F. Arthur, 555 East Waldburg St Savannah, Ga 

Hill, H. A McBean, Ga 

Indian Creek Squab Lofts Covington. Ga 

McCreight, Jno. S., 325 Lawton St Atlanta, Ga 

Moseley, R. E., 1308 Fourth Ave Columbus, Ga 

Oates, C. L., 1005 Broad St Columbus, Ga 

Peerless Squab Co., 822 Evans St Augusta, Ga 

Sentell, J. B., Marietta Squab Lofts Valdosta, Ga 

Swint, James T Stapleton, Ga 

Wall, H. M., 917 Broad St Augusta, Ga 

ILLINOIS 

A. Robine, 66 W. So. Water St Chicago, I 

Cohen & Co., Inc., 108 W. So. Water St Chicago, I 

Fowler, Henry Ades. 10 S. LaSalle St.. Otis Bldg Chicago, I 

Jones, H E., 576 North 16th St East St. Louis. I 

Lancaster, Virgil Minier. I 

McWethy, Dr. W. C, 523 W. Third St Dixon. I 

Munier, Emil J O'Fallon. I 

Needham. E. J.. 202 S. Clark St Chicago, I 

Security Produce Co., 170 W. South Water St Chicago, I 

Van Buren, J. H Waterloo, I 

White House Squab Farm Riverside, I 

INDIANA 

Behymer, Lawrence O., Box 223 Tipton, Ind 

Bradtmiller, Henry W.. 825 Erie St Fort Wayne, Ind 

Br inkman. C. F Mount Vernon, Ind 

Bynum Squab Farm Brazil, Ind 

Jonas, Charles. 306 Lockwood St La Porte. Ind 

Richey, T. J.. Route E Terre Haute, Ind 

Somers, Dr. R. P Medaryville, Ind 

Stone, Harry A., 634 W. Mapleroad Blvd Indianapolis, Ind 

Wood, D. Russ, Pres. Indiana Squab Co Terre Haute, Ind 

IOWA 

Christenson, L., 200 S. Fawcett St Sioux City. Iowa 

Frerichs, H Grundy Center, Iowa 

Miller, George, 1375 Eighth Ave Marion, Iowa 

Striegel, S. J Harper, Iowa 

KANSAS 

Hutchison, J. E Garnett, Kan 

Vopat, Frank J., Route 2, Box 44 Wilson, Kan 

Wilson Pigeon Farm Wilson, Kan 

KENTUCKY 

Bracbey, John B., 301 Louisville Tr. Bldg Louisville, Ky 

Blue, Grass Squab Co., Chas. Suttka, Prop Danville, Ky 

Gallagher. Dr. J. B Flemingsburg. Ky 

Strickler, W. C. Prop. Hillside Squab Farm Leitchfleld. Ky 

Winchester Squab Co., 223 Boone Ave Winchester, Ky 

LOUISIANA 

Rolf, A. F Baton Rouge, La 



MARYLAND 

Brown, C. A Myers ville, Md 

Hill Top Squab Farm, George Mather, Prop Westminster, Md 

Surrey Hill Pigeon Lofts, 751 Summit Ave Hagerstown, Md 

Williams, Wm. E., Carrier No. 1 Finksburg, Md 

MASSACHUSETTS 

Brooks, Walter D., 60 State St Boston, Mass 

Willcox, Frederic A Pocasset, Mass 

MICHIGAN 

Bogart, Edward M Northville, Mich 

Creelman, George, Proctor Ave., No. End., W. Warren. .. .Detroit, Mich 

Famabella Co., 1107 Grand River Ave Detroit. Mich 

McNair, Wm. S., 534 Dickerson Ave Detroit, Mich 

Pre vost, F. M Mount Clemens, Mich 

MISSISSIPPI 

Hannahs, Henrietta Lucedale, Miss 

Mayor, S. A Greenville, Miss 

Small, L Winona, Miss 

MISSOURI 

Bruno Franz Sons, 919 N. Broadway St. Louis, Mo 

Hollmann, Frank H Warrenton, Mo 

Koepp & Wood Pigeon Lofts Perryville, Mo 

May, J. A., 3934 Tholozan Ave St. Louis, Mo 

Saul, Dr. M. C Owensville, Mo 

Sawyer, Dr. Tom, 1701 Jackson Ave Kansas City, Mo 

NEBRASKA 

Coolidge, Ralph H., 204 W. 17th St Columbus, Neb 

Sawtell. F. E., 1604 West 7th St Hastings. Neb 

NEW JERSEY 

Duell, George Belle Meade, N. J 

Holt, George B Tuckahoe, N. J 

J. W. Williamson Co Glassboro, N. J. 

NEW YORK 

A. Silz, Inc., 414 W. 14th St New YorK, N. Y 

Armstrong, Helena A Roosevelt, N. Y 

Gray, Wm. P Mount Kisco. N. Y 

Phillips, F. A., Lathers Place New Rochelle, N. Y 

Salisbury, Oliver C Blasdell, N. Y 

Schoverling, Albert A Bayville, L. I.. N. Y 

Schwarz, Stefan, Yates Farms Orchard Park, N. Y 

NORTH CAROLINA 

Sigmon, Ross M Salisbury, N. C 

OHIO 

Banquet Hall Squab Co., Box 28 Cincinnati, Ohio 

Brayer, Albert L., 3440 E. 51st St Cleveland, Ohio 

Castner. Wm. A., Route 2 Youngstown, Ohio 

Johnson, Homer, Route 6 Salem, Ohio 

O. M. Scott & Sons Co Marysville, Ohio 

Schaefer, Joseph E., 156 Mulberry Ave Pomeroy, Ohio 

Walton Brothers, 10113 Rosehill Ave Cleveland, Ohio 



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014 420 128 



OREGON 

Gregory, Dr. Verdo B., Joseph Hospital Joseph, Ore 

PENNSYLVANIA 

Butcher, Howard New Britain, Pa. 

Fabian, Jesse M Morrisville, Pa 

Foster, M. B Lotell, Pa 

Lancaster County Squab Co Mountville, Pa 

Miller, Lewis Galeton, Pa 

Ritter, Charles L Shoemakersville, Pa 

Simon, I. Norris, Jr., 5416 Rising Sun Ave Philadelphia, Pa 

Sweitzer, Wm., 1109 Butler St Easton, Pa 

Weaver, S. Malcom Littlestown, Pa 

Winch, George W., Sr., 7931 Division St Pittsburgh, Pa 

SOUTH CAROLINA 

Reynolds, H. F., 41 Reid St Charleston, S. C 

Spartan Farms, E. C. Henderson, Mgr Inman, S. C 

SOUTH DAKOTA 

Aiken, Elmer, Box 76 Yankton, S. Dak 

Eager, Z. H, Box 259 Mitchell, S. Dak 

TENNESSEE 

Dorn, J. M., 1208 Windsor Ave Bristol, Tenn 

White, Hu. L., 1003 Blythe St Memphis, Tenn 

TEXAS 

Basham, S. H Midland, Texas 

Blessing, S. C, 1110 Cherry St Fort Worth, Texas 

Kinnard, Jas. P Haskell, Texas 

Lauder, J. S., 1621 Galveston Ave Fort Worth, Texas 

Prairie Hill Squab Co., H. J. Baker, R. 2 Delia. Texas 



VIRGINIA 

Granberry, J. K Deerneld, 



Va 



WEST VIRGINIA 

Whisner, Allen H Martinsburg, W. Va. 

WISCONSIN 

Manske, Fred, Route 2 Lake Mills, Wis 

AUSTRALIA 

Victoria 

Darge, Algernon, 175 Collins St Melbourne, Victoria 



EAT "ASBA ' SQUABS— THEY PLEASE THE TASTE 



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